Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates

Martin, A.H.; Castellani, Oscar; Jong, Govardus A.H. de; Bovetto, Lionel; Schmitt, Christophe

doi:10.1002/jsfa.9335

Cited by 61 publications

(88 citation statements)

References 28 publications

(67 reference statements)

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“…Ru-BisCO catalyzes uptake of CO 2 during photosynthesis and is therefore present in high amounts in all photosynthetic organisms. RuBisCO is an interesting target protein as a source for novel protein-rich foods, as it has a highly desirable amino acid composition for human consumption and functional properties resembling those of soy and whey protein [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Nynäs

Newson

Johansson

2021

Foods

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Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., Beta vulgaris varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.

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Section: Introductionmentioning

confidence: 99%

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Nynäs

Newson

Johansson

2021

Foods

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“…However, technological advances in extraction processes and recent studies on functionality are promoting the use of leaf protein concentrates as an ingredient in human food (Firdaous et al, 2017;Hadidi, Ibarz, Conde, & Pagan, 2019;Kiskini, Vissers, Vincken, Gruppen, & Wierenga, 2016;Martin, Castellani, de Jong, Bovetto, & Schmitt, 2019;Tamayo Tenorio, Gieteling, De Jong, Boom, & Van Der Goot, 2016;Udenigwe et al, 2017). Besides its nutritional interest, rubisco has been found to have interesting functional properties (Barbeau & Kinsella, 1988;Douillard, 1985;Knuckles & Kohler, 1982).…”

Section: Introductionmentioning

confidence: 99%

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

et al. 2020

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“…Interestingly, several plant proteins and especially their hydrolysates (e.g. potato, pulses, algae, soy and RuBisCO proteins) have been reported to show emulsifying properties due to their amphiphilic nature, which permit them to rearrange at the interface and stabilize oil droplets via steric and/ or electrostatic repulsions [9][10][11] .…”

mentioning

confidence: 99%

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

Moreno

Gregersen

Nedamani

et al. 2020

Sci Rep

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In this work, we developed a novel approach combining bioinformatics, testing of functionality and bottom-up proteomics to obtain peptide emulsifiers from potato side-streams. This is a significant advancement in the process to obtain emulsifier peptides and it is applicable to any type of protein.Our results indicated that structure at the interface is the major determining factor of the emulsifying activity of peptide emulsifiers. Fish oil-in-water emulsions with high physical stability were stabilized with peptides to be predicted to have facial amphiphilicity: (i) peptides with predominantly α-helix conformation at the interface and having 18-29 amino acids, and (ii) peptides with predominantly β-strand conformation at the interface and having 13-15 amino acids. In addition, high physically stable emulsions were obtained with peptides that were predicted to have axial hydrophobic/hydrophilic regions. Peptides containing the sequence FCLKVGV showed high in vitro antioxidant activity and led to emulsions with high oxidative stability. Peptide-level proteomics data and sequence analysis revealed the feasibility to obtain the potent emulsifier peptides found in this study (e.g. γ-1) by trypsin-based hydrolysis of different side streams in the potato industry.A considerable number of commercial products are oil-in-water emulsions (e.g. food, pharmaceutical, cosmetics) 1 . In addition, aqueous-based food products are enriched with hydrophobic bioactives (i.e., omega-3, vitamins A, D, E, carotenoids, flavonoids or curcumin) by using oil-in-water emulsions as delivery systems 2 . Nevertheless, oil-in-water emulsions are thermodynamically unstable systems. They tend to separate over time into their components (oil and water) due to several physical destabilization mechanisms such as creaming, flocculation, coalescence, and Ostwald ripening 3 . Emulsifiers are the most common stabilizers used in emulsions production since: (i) they facilitate emulsion formation (e.g., by reducing interfacial tension at the oil-water interface), and (ii) they provide physical stability to the emulsion (i.e., by strong steric and/or electrostatic repulsive forces) 4 . Moreover, emulsifiers also have an influence on the chemical stability of emulsions (e.g. oxidative stability) by determining the properties of the oil-water interface (i.e., thickness, porosity, charge, antioxidant activity). Indeed, these interfacial properties play a critical role on the interaction between oil and prooxidants such as radicals, oxygen and trace metals 5 .Milk proteins such as casein and whey protein are common emulsifiers used for food oil-in-water emulsions due to their excellent functional and antioxidant properties, which lead to physically and oxidatively stable emulsions 6 . Nonetheless, there is an increasing trend to replace animal proteins by plant or microbial proteins in vegetarian or vegan products, as well as to enhance food sustainability 7 . Different approaches have been suggested

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Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates

Cited by 61 publications

References 28 publications

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Protein Fractionation of Green Leaves as an Underutilized Food Source—Protein Yield and the Effect of Process Parameters

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

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